Beet Gazpacho

  • 1 cup DIVINA Red Beets in Mediterranean Marinade (reserve brine) + 1/4 cup, chopped
  • 6 Large plum tomatoes, cored, quartered
  • 1 Large cucumber, seeded, chopped
  • 8 oz Baguette, torn
  • Extra virgin olive oil
  • 2 Hard-boiled eggs, chopped
  • 2 tbsp Chives, chopped
  1. Combine tomatoes, cucumber, and bread. Generously season with salt and let sit 15 minutes, tossing every so often
  2. Transfer to blender along with 1 cup beets and brine, and process until smooth; with motor running drizzle in ½ cup EVOO
  3. Refrigerate until cold
  4. Season to taste and serve garnished with chopped beet, egg, and chives